Pork chops in creamy sauce with champignons
6 servings
60 minutes
Pork chops in creamy sauce with mushrooms are a true gastronomic poem of Italian cuisine. Italians are famous for their passion for rich, velvety sauces that enhance the depth of flavor of each ingredient. Here, tender chops infused with pesto aromas combine with juicy mushrooms, while the creamy sauce envelops everything with its soft, rich taste. The dish turns out incredibly juicy, with a delicate meat texture and light herbal notes. It pairs perfectly with pasta or a crispy baguette, allowing you to savor every sip of the aromatic sauce. Such chops can be served at festive tables or for a cozy family dinner — as it is a true delight for the taste!
1
Season the cutlets with salt and pepper, fry in olive oil, and set aside on a plate.
- Salt: to taste
- Ground black pepper: to taste
- Olive oil: 100 ml
- Pork chops: 6 pieces
2
Chop the mushrooms and sauté in olive oil for 15 minutes. A few minutes before done, add salt and pepper to taste.
- Button mushrooms: 1 kg
- Olive oil: 100 ml
- Salt: to taste
- Ground black pepper: to taste
3
In the pan where the cutlets were fried, heat the cream, add pesto sauce and the juice from sautéing the mushrooms.
- Single cream 10% fat: 200 ml
- Pesto: 1 tablespoon
4
Place the chops in a shallow dish, top with mushrooms, pour with cream sauce, cover with foil, and place in the oven for 30 minutes (t 180-200 C).
- Pork chops: 6 pieces
- Button mushrooms: 1 kg
- Single cream 10% fat: 200 ml
